Friday lunch at JAN calls for something quick, seasonal and full of flavour. We also serve a square of this delicious quiche with our main courses during the autumn and winter months. The beauty of this quiche is not only its texture, but also the nuttiness that complements the butternut so well. Serve with a dollop of crème fraîche and chives.

By Jan Hendrik van der Westhuizen


  • Serves: 4–6

  • Difficulty: Easy

  • Preparation time: 1 hour 45 minutes

  • Cooking time: 45 minutes


For the Crust

  • 100 g all-purpose flour
  • 50 g almond flour
  • 75 g salted butter, at room temperature
  • 1 egg yolk
  • Fine sea salt

For the Filling

  • 500 g butternut, seeded and diced
  • Olive oil for drizzling
  • Fine sea salt and freshly ground black pepper
  • 3 eggs
  • 100 g almond flour
  • 100 g Comté or strong Cheddar, grated
  • Pinch nutmeg
  • Pinch ground allspice
  • Pinch ground cumin
  • 50 g flaked almonds
  • 20 ml unsalted butter melted


  1. Preheat the oven to 180 °C.
  2. For the crust, use your fingers to combine the flour and the butter in a large mixing bowl.
  3. Add the egg yolk and salt and mix until a dough forms.
  4. If necessary, add ice water if the dough is not soft enough. Cover with plastic wrap and refrigerate for 1 hour.
  5. To make the filling, place the butternut cubes on a baking tray, drizzle with some olive oil and season with salt and pepper.
  6. Roast in the preheated oven for 15 minutes, or until the pumpkin is soft. Reserve some to use as a garnish afterwards. Transfer the butternut to a food processor and blend until it forms a smooth purée.
  7. Spoon the mixture into a mixing bowl and add the eggs, almond flour, cheese, melted butter and spices. Mix well with a wooden spoon until well combined. Season with salt and pepper.
  8. Spray a quiche pan or cake tin with nonstick spray.
  9. Roll out the dough on a lightly floured surface and gently lift the pastry by placing the edge on the rolling pin, lifting it carefully.
  10. Place in the quiche pan and press lightly with your fingers until even. Cut a piece of baking paper and place inside the pan.
  11. Fill with rice or baking beans and bake in the preheated oven for 10–15 minutes until the crust is golden. Remove and cool down.
  12. Fill the pastry shell with the butternut egg mixture and bake at 180 °C for about 45 minutes. Sprinkle with the flaked almonds a few minutes before the end of the cooking time. Serve warm.